Roasted Corn Risotto

from Keith Hammerich of City College of San Francisco

Serves 4

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INGREDIENTS:
7 cups Chicken stock and/or corn stock
4 Tblsp. Unsalted butter
1/2 cup Yellow onion, diced small
1/2 cup Leeks, diced small
1 Tblsp. Garlic, minced
2 cups Arborio rice
2 cups Roasted corn kernels
Cumin, Salt and Pepper to taste
2 Tblsp. Whole unsalted butter
3 oz. Goat cheese
2 tsp. Fresh thyme

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PREPARATION:
Preheat oven to 350°. Shuck and clean the silk from 3 ears of corn. Place on a baking sheet and roast for approximately 45 minutes. Rotate the pan half way through roasting. Cool and shave the kernels from the cob. Set aside.

Bring stock to a simmer in a 2 qt. saucepan. In a 4 qt. saucepan, melt the 4 Tblsp. of butter. Add the onion and leeks and cook until softened. Add the garlic and cook for 30 seconds. Add the arborio rice and stir to coat with the butter. Add the simmering stock approximately 1/3 at a time. Allow each addition of stock to evaporate and absorb before adding the next addition. After the last addition of stock, add the corn kernels, and correct the seasoning. Off the heat, finish with the 2 Tblsp butter, goat cheese, and fresh thyme.